You are certainly familiar with vegan chili or chili sin carne. We have also created a recipe for chili con tofu many years ago. Long before C&CC became a real blog. But have you ever heard of white chili? For this we simply replace the dark ingredients with lighter alternatives. The main ingredients for our vegan white bean chili are white beans (who would have thought?), tofu, vegetable stock and vegan cream. This mixture is complemented by a few typical chili spices such as cumin, coriander and oregano. Bell peppers and corn add a splash of yellow. As a contrast, we sprinkle some cilantro and spring onions on top. Done.
Vegan White Bean Chili
Servings: 4
Cost per Serving: 2,50 €
Ingredients
CHILI
- 400 g tofu
- 480 g white beans, drained weight
- 1 yellow bell pepper
- 140 g corn, drained weight
- 6 pickled jalapeño slices
- 1 onion
- 1 garlic clove
- 1 heaped tbsp flour
- 300 ml vegetable stock
- 125 ml vegan ceam
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp oregano
- 1 tsp salt
- 1 pinch sugar
- olive oil
TOPPINGS
- 3 spring onions
- 1 small bunch cilantro
- optional: limes
- optional: tortilla chips
Preparation
- Finely dice the onion and garlic. Fry colorless with a generous dash of olive oil in a large saucepan at medium temperature. In the meantime, crumble the tofu, cut the bell pepper into 1-2 cm cubes and finely chop the jalapeño slices. Put everything together with the flour in the pot and cook briefly while stirring.
- Deglaze the vegetables with the vegetable stock. Add the drained beans and spices. Simmer at medium temperature for about 10 minutes. Meanwhile, cut the spring onions into thin slices and finely chop the cilantro.
- Add corn and vegan cream and let the chilli simmer for another 2-3 minutes. Serve sprinkled with spring onions and cilantro. If you like, serve lime wedges and tortilla chips with the vegan white bean chili.
Fried onion fanatic, DJ and citizen of the world
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